Carrot Burfi or Gajar ka Burfi is a very simple yet classic dessert prepared with few ingredients. You do not need condensed milk or milk powder or khoya to prepare this burfi. All the ingredients needed to make this burfi are commonly available at home. Today let us learn how to make this delicious carrot burfi following this easy recipe with step wise pictures.
Line a tray with parchment paper or butter paper and keep it ready.
Wash, peel the skin and grate carrots. Use the bigger hole in the grater to grate the carrots.
Grate coconut and keep it ready. I have used fresh coconut but you can also use desiccated coconut.
Saute cashew nuts in a tsp of ghee and keep it aside.
Heat a tbsp of ghee and saute the carrots and grated coconut on medium heat until the carrot become s a little soft.
Then add milk and cook on medium heat, stirring from time to time until all the milk evaporates.
Once all the milk evaporates, add sugar. After you add sugar, the mixture becomes watery again.
Add cashew nuts, remaining ghee and cook on medium heat stirring until it leaves the sides of the pan. Add cardamom powder and mix well.
Transfer the mixture to the parchment paper lined tray/pan. Since I wanted thick burfis, I used only half the pan to spread the mixture.
Grease a spoon with ghee and smoothen the surface. Leave it to cool. Once it cools, grease a knife with a little ghee and make cuts but do not remove the pieces. Refrigerate for an hour for it to set and then remove the pieces carefully and serve.
You can decorate it with a cashew nut if preferred.
Shelf life - Keeps well in an airtight container or any container with lid in the refrigerator for 3 days.
Don't miss these delicious desserts made with carrots
Carrot halwa (pressure cooker method)
If you found this post useful, I would really love it, if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. Thank you!